http://destroy.net/brewing.iipa.pdf
the BN jolly pumpkin show canceled forum
haze is good, double IPA that are clear are made by pu$$ie$
light munich malt
dry hop with Columbus (substitute with Summit) for "dank" smell
cascade = grassy
1st link on page
OG 1.074
FG 1.012
summit instead of simcoe
bittering with halletau instead of warrior
Pliny like recipe (with hop sibstitutions)
145^>152-154^ mashout @ 165^
chinook and simcoe in mash (another mod from orig. recipe which only had chinook)
150-152 for single infusion
whole hops in the mash at dough-in (converts to about 30% aroma)
add gypsum to bring up the hardness (calcium sulfate) adds to the hops
little calcium carbonate
use a hopback
weighted stainless dryhop in keg
how do you take mutiple gravity readings????
always dry hop @ fermentation temperature
California Ale (neutral yeast) 001 is best at 68^
1056 can go a bit lower
550 white labs cheuff yeast
Temp control @ 68^ crash to 55^ then pull yeast off
dry hop (make sure to remove yeast before dryhopping)
english yeasts would tend to be partial fruit
experiment with belgian yeasts but it would be necessary to roust the yeasts regularly
7/2/2008 Fed. Rocommended WATERONE
Aluminum 200 ppb 42 ppb
Chloride 250 ppm 60 ppm
Copper 1000 ppb 3 ppb
Corrosivity 0 S.I. 1.09 S.I.
Fluoride 2000 ppb 590 ppb
Iron 300 ppb 55 ppb
Odor-Threshold 3 T.O.N. 1 T.O.N.
Sulfate 250 ppm 99 ppm
Total Dissolved Solids 500 ppm 316 ppm
Zinc 5000 ppb 20 ppb
70-80% basemalt domestic 2 rahr
some marris otter / vienna / munich
1% wheat head retention
5-10% dexterin malt domestic crystil 10-40
some breas carapil
? crystal 120
? pilsner malt >extra enzymes convert the mash be aggressive with it
5-15% simple sugar >to finish out add right before boil
start with RO Water
TASTY's WATER RECIPE
Calcium 110 ppm
Magnesium 118 ppm
Sodium 17 ppm
Sulfate (SO4) 350 ppm
Chloride 58 ppm
Ken Schwartz software brew water water chemistry
Making me thirsty!
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